2/3 cup lard
2 cups flour
4-5 tbsp very cold water
2 tbsp icing sugar (only for fruit pie shells not savory)
Using a pastry blender or two knives cut lard into the dry ingredients until the pieces are smaller than pea sized. Add the cold water one tbsp at a time and work the dough with your hands til it just sticks together. (If you put your hands in cold water first they will be cold and the dough will be flakier)
This is enough for a top and bottom crust.
2 cups flour
4-5 tbsp very cold water
2 tbsp icing sugar (only for fruit pie shells not savory)
Using a pastry blender or two knives cut lard into the dry ingredients until the pieces are smaller than pea sized. Add the cold water one tbsp at a time and work the dough with your hands til it just sticks together. (If you put your hands in cold water first they will be cold and the dough will be flakier)
This is enough for a top and bottom crust.
